- fresh picked zucchini flowers
- finely grated mozzarella cheese
- anchovy filets in oil, cut into quarters
- 1 cup all purpose flour
- 2 teaspoons baking powder
- salt and pepper to taste
- 3/4 bottle of beer
- cayenne pepper (optional)
- oil for deep frying
- Heat the oil to 375F. You want enough oil to completely “float” the frying zucchini flower.
- Wash the flowers and let dry completely or just use a soft brush or dish towel to remove debris if fairly clean. Carefully remove the inner stamen and outer green petals. See photo in the post.
- Prepare the batter by adding together the flour, baking powder, salt, pepper and any spices you may be using. Stir with a fork to mix well then add the beer. Whisk gently to make a batter and set aside while preparing the flowers.
- Put a teaspoon of mozzarella into each flower.
- Add a quarter of an anchovy filet.
- Carefully gather the tops of the flower and twist the ends gently to close in the contents.
- Carefully coat all sides of the flower with the batter.
- Gently lower into the hot oil.
- Cook until golden brown on all sides.
- Remove from the oil with a slotted spoon or tongs allowing any excess oil to drip off.
- Place on paper towel to absorb any oil.
- Enjoy them while they are warm and crispy!
- You can add any spices you like to the batter. We particularly enjoyed the little “zip” from the cayenne.
- They are best eaten right away but if you are preparing ahead, just warm them up in the oven before serving. They will get crispy again.
- A deep fryer works particularly well for this recipe.